Futsu Black Pumpkin – 600 grams (¼ of medium pumpkin)
All Purpose Flour – 100 grams (3.5 ounces)
Ice Water – ¾ cup (177 ml)
Egg Yolk – 2
Olive Oil – 4 cups (946 ml)
Sea Salt – ½ teaspoon
Red Alaea Salt – ½ teaspoon
Aleppo Pepper – ½ teaspoon
Pumpkin Tempura – The world-famous Japanese cuisine offers a marvelous variety of regional specialties, refined dishes and elaborate omakase meals. Sushi, sashimi and grilled seafood are often accompanied by side dishes, consisting of seaweed, pickled vegetables and vegetables cooked in a broth. Tempura, originally introduced to Japan in the 16th century, evolved into a classic Japanese dish. Traditionally, tempura comprises a selection of vegetables, mushrooms and/or seafood that is coated in batter and deep fried. Pumpkin Tempura is usually prepared with the Japanese Pumpkin called Kabocha and the tempura batter made with flour, eggs and ice water. In our recipe, we select the Futsu Black Pumpkin, a Japanese pumpkin with an edible skin that is heavily ribbed and has a green-orange color. The pumpkin’s flesh has a nutty flavor and a smooth texture. This delicious pumpkin can be roasted, used in soups, pureed in pies or fried in tempura. Our dipping mixture includes sea salt, Aleppo Pepper and Red Alaea Salt, an unrefined sea salt combined with a red alae volcanic clay found in the Hawaii Islands. The Aleppo Pepper, also called Halaby Pepper, is a chili pepper grown in Syria and Turkey, and named after the Syrian city of Aleppo. The crushed pepper flakes have a moderate heat and a fruity flavor. Our Pumpkin Tempura accentuates the natural flavor of the Futsu Black Pumpkin and has a delightful taste.
Step 1 – Cut the pumpkin into quarters and leave the skin intact. Take a quarter of pumpkin, remove the seeds and scrape the interior until it has a smooth texture. Cut the pumpkin into thin slices (around 1/2 inch thick) and set aside.
Step 2 – Prepare the ice water: In a bowl, pour water, add ice cubes and leave for 10 minutes. Sift the flour into a bowl, add the egg yolks and ice water, and whisk into a smooth batter.
Step 3 – In a medium sauce pan, heat the oil on the stovetop at medium temperature setting. Dip the pumpkin pieces into the tempura batter, coat both sides and place in the hot oil (3 pieces at a time to leave a little of space). Fry for around three minutes until they obtain a golden color. Remove from the oil and place on a metal rack placed over a plate lined with paper towel. Remove the batter pieces floating in the oil with the strainer ladle before frying more pumpkin pieces.
Step 4 – Mix the sea salt, Red Alaea Salt and Aleppo Pepper. Place the pumpkin tempura on a plate and serve with a little of the salt mixture for dipping.